Analysis of Aroma Differences in Drip Coffee
Purpose
Using Spectra Scope, differences were examined after measuring the aroma components of two types of drip coffee bags with ChemZo.
Methods
| Ion source | ChemZo (BioChromato) |
| Mass Spectrometer | compact QTOF (Bruker) |
| Measurement Method | 0.5g of coffee was placed in the vial and exposed to the ChemZo ion source for 30 seconds to measure the aroma components of two different blends, A and B. |
| Data Processing | Two analysis techniques of Spectra Scope were employed: 1. IDS (Intelligent Data Subtraction) 2. Compound Search (Compound Database) |
Results
Fig. 1 shows the TIC during the measurement. The first 30 seconds were used to measure the atmospheric background, followed by 30 seconds of measurement with the coffee sample held in front of the ion source. For reproducibility verification, coffee A and B were measured three times, and differential analysis was performed using IDS. The results showed a tendency for m/z = 109.0753 and m/z = 135.0911 to be more strongly detected in coffee B (Fig. 3). Based on the search results from the aroma compound database of Compound Search, m/z = 109.0753 was identified as dimethylpyrazine and m/z = 135.0911 as cyclopentapyrazine.
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